Friday's Hot Bar 01.31

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Whole Wheat Tortillas, Taco Shells, Lettuce, House-Made Guacamole, House-Made Pico de Gallo, Vegan ” Tofutti” Sour Cream, Fire Roasted Salsa, Vegan Cheddar,  Wheat Hamburger Buns, Roasted Asparagus, Pot Roast, Roasted Vegetable Medley, Mock Chicken Cacciatore, Seitan & Snow Peas in Chinese Brown Sauce, Spicy Three Pepper Tempeh, Pizza Tofu

Veggie: Cheddar Cheese, Sour Cream, Scalloped Potatoes, Lima Beans

Meat/Seafood: Farm-Raised Blackened Tilapia, Seasoned Ground Beef, Carne Asada, Barbecued Beef Brisket, Collard Greens, Home style Chicken Pot Pie

Soups: Vegan Chili, Spicy Sweet Potato w/ Chickpeas, Roasted Tomato and Garlic Soup, Beer and Cheese Soup, New England Clam Chowder

Raw: Organic Sweet Potato Salad, Raw Kale Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Nourish Presents: Kitchen Herbal Medicine

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When

Thursday, January 30th / 6:00 to 7:00 PM

Location

Ellwood’s Community Classroom

Instructor

Ellwood’s Health Coach: Lindsay Kluge, MS, CNS, LDN

Description

Discover effective remedies for common ailments that are right in your kitchen! This class will review 15 different herbs that cover the spectrum from gout to chronic coughs. We will also be making a unique syrup that is essential to keep on hand for the cold and flu months. Bring your questions for the herbalist about your favorite herbal remedies too while you’re here!

Cost

$10

Capacity

40

Register for class

There is limited seating/availability for all classes and events and you must register ahead of time.

Register online for the class now.

Nourish Presents Series


Questions?

Call the customer service desk at 804-359-7525.

Thursday's Hot Bar 01.30

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Mock Chicken Cacciatore, Steamed Green Trio w/ Lemon & Thyme, Aloo Gobi, Lemon & Garlic Asparagus, Lemon Rice, Malabar’s Gobi-Mattar, Vegetable Curried Rice, Malabar’s Curried Baingan, Tarragon Roasted Tofu w/ Fennel & Tomatoes, Thai Mushrooms in a Sweet Broth, Spicy Three Pepper Tempeh

Veggie: Roasted Butternut Squash w/ 5 Spice

Meat/Seafood: Tilapia w/ Mixed Mushroom Wine Sauce, Tikka Masala, Apple Ginger Pork, Curry Chicken, Chicken Vindaloo

Soups: Zesty Black Bean Stew, Roasted Tomato Chili w/ Quinoa, Roasted Tomato and Garlic Soup, Beer and Cheese Soup, Cheesy Curried Broccoli & Cauliflower Chowder

Raw: Organic Sweet Potato Salad, Creamy Raw Broccoli Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Wednesday's Hot Bar 01.29

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Mock Chicken Cacciatore, Spicy Three Pepper Tempeh, Tarragon Roasted Tofu w/ Fennel & Tomatoes, Thai Mushrooms in a Sweet Broth, Malabar’s Veggie Korma, Vegetable Curried Rice, Aloo Gobi, Malabar’s Chole Saag, Malabar’s Gobi-Mattar, Malabar’s Curried Baingan, Malabar’s Lemon Rice,

Veggie: Malabar’s Kadhi-Pakora, Tandoori Naan,

Meat/Seafood: Chicken Vindaloo, Curry Chicken, Tikka Masala, Cod w/ Lemon Caper Wine Sauce,

Soups: Zesty Black Bean Stew, Roasted Tomato Chili w/ Quinoa, Roasted Tomato and Garlic Soup, Beer and Cheese Soup, Cheesy Curried Broccoli & Cauliflower Chowder

Raw: Kale & Fruit Salad, Creamy Raw Broccoli Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Tuesday's Hot Bar 01.28

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Garlic Rosemary Squash, Balsamic Glazed Broccolini, Steamed Green Trio w/ Lemon & Thyme, English Peas w/ Caramelized Onions, Cilantro Green Beans, Tarragon Roasted Potatoes w/ Fennel, Buffalo Bites, Apple Sage Field Roast & Cabbage, Vegetable Curried Rice, Tarragon Roasted Tofu w/ Fennel & Tomatoes

Veggie: Eggplant & Squash Casserole, Creamy Rutabaga Mash

Meat/Seafood: Orange Ginger Tilapia, Atkilt Be Siga, Spicy Apple & Green Chili Pork Loin, Doro Wat, Apple Ginger Pork

Soups: Sweet Potato, Corn & Kale Soup, Roasted Tomato Chili w/ Quinoa, Potato Soup, Chicken “Noodle” Soup, Cheesy Curried Broccoli & Cauliflower Chowder

Raw: Kale & Fruit Salad, Creamy Raw Broccoli Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Monday's Hot Bar 01.27

Vegan: Totally Vegan Bolognese, Roasted Sweet Potatoes w/ Kale & Shiitake Mushrooms, Apple-Sage Field Roast & Cabbage, Buffalo Bites, Black Beans, Basmati Rice, Steamed Broccoli, Ginger-Garlic Cabbage, Gomen, Dinch Wat, Fasolia, Inguday Tibs, Garlic Rosemary Squash, Tarragon Roasted Potatoes w/ Fennel, Blueberry & Peach Crisp

Veggie: Eggplant & Squash Casserole,

Meat/Seafood: Buffalo Bleu Cod, Atkilt Be Siga, Ellwood’s Own Doro Wat, Spicy Apple & Green Chili Pork Loin, Citrus & Tamari Pork Ribs

Soups: Sweet Potato, Corn & Kale Soup, Tomato Vegetable Soup, Potato Soup, Caldo Verde, Broccoli & Cheddar Cheese Soup

Raw: Green Cabbage Citrus Slaw, Creamy Raw Broccoli Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Saturday's Hot Bar 01.25

Vegan:  Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Italian Roasted Zucchini w/ Tomatoes, Rosemary Roasted Potatoes, Totally Vegan Bolognese, Asparagus w/ Roasted Mushrooms & Rosemary Oil, Roasted Mushroom Trio, Coconut Quinoa w/ Curried Sweet Potatoes, Vegan Spinach & Mushroom Seitan, Roasted Vegetables w/ Tempeh in Garlic Sauce, Apple-Sage Field Roast & Cabbage

Veggie: Pesto Roasted Cauliflower, Roasted Brussels Sprouts w/ Goat Cheese & Pine Nuts, Blue Ridge Potatoes & Mushrooms, Succotash

Meat/Seafood: Italian Roasted Cod w/ Tomato Gravy & Basil, Chicken Cacciatore, Skirt Steak, Pasta Florentine w/ Ham

Soups: Brunswick Stew, Creamy Tomato Bisque, Turkey Chili, Tomato Vegetable Soup, Nile’s Vegan Chili

Raw: Raw Kale Salad, Creamy Raw Broccoli Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Interesting Food Related (& One Not So) Studies For The New Year

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Interesting Food Related (& One Not So) Studies For The New Year

I’ve been off the last two weeks spending time scouring the 2014 General Assembly legislative session that began this month for food policy legislation of interest.  In the weeks ahead, I will write about the progress of such bills in the state house. If you are aware of any legislation to bring to my attention, please email me. Continue reading

Old Produce

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Are your fruits and veggies OLD? and by old we mean HEIRLOOM.

Eating Wild Book

“Ever since we invented agriculture ten thousand years ago, we have been selecting fruits and vegetables that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants. As a result, there is a dramatic nutritional difference between the wild plants in our original diet and the man-made varieties we eat today. Some wild potatoes, for example, have twenty times more antioxidants than our modern russets.  Wild tomatoes have up to thirty times more cancer-fighting lycopene than most super-market tomatoes.” – Jo Robinson Eating on the Wild Side

This Spring Ellwood Thompson’s is going back to where we began with heirloom produce. These heirloom varieties are more nutritious, organic, non-GMO, local vegetables and fruits. This initiative is an effort to regain the wealth of nutrients we lost from our diets thousands of years ago.  Follow us on our journey, we will keep you up to date with the produce coming through our door and it’s nutritional value.